NOVEL FOODS
| Title | ΚΑΙΝΟΤΟΜΑ ΤΡΟΦΙΜΑ / NOVEL FOODS |
| Code | FHB.2.3 |
| Faculty | Sciences |
| School | Biology |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Coordinator | Maria Touraki |
| Common | No |
| Status | Active |
| Course ID | 600026541 |
Programme of Study: DTPMS YGIEINĪ KAI VIOTECΗNOLOGIA TROFIMŌN
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | 2 | 1 | 3 |
| Academic Year | 2025 – 2026 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 2 |
| Class ID | 600273605
|
Course Type 2021
Specialization / Direction
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600273605
Learning Outcomes
Upon successful completion of the course, the students will be able to understand : 1) The fundamental principles which govern innovation and the role of biotechnology in the foods area, 2) The natural- traditional products, the biologic, national and functional foods, 3)The contribution of biotechnology in innovative food packaging, 4) The role of bioactive components in the development of food products.
General Competences
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Advance free, creative and causative thinking
Course Content (Syllabus)
The course on "Novel Foods" covers basic biotechnological issues in the area of food innpovation. Through an integrated programm, the students will delve into basic and advanced concepts that concern the context and the role of biotechnology in innovation, the bioactive componentsand their incorporation in foods for the development of novel food products and functional foods and the new trends in food industry. The course has been designed towards the equipment of students with the theoritical knowledge and the basic practical skills, which are necessary for the confrontation of the biotechnological issues implicated in the development of novel foods.
Keywords
novel foods, functional foods, bioactive food components, bioactive packaging
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
The presentations and the course material will be uploaded on eLearning.
Communication with students will be performed through eLearning.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 18 | 0.7 | |||
| Reading Assigment | 36 | 1.4 | |||
| Written assigments | 18 | 0.7 | |||
| Exams | 3 | 0.1 | |||
| Total | 75 | 3 |
Student Assessment
Description
Student evaluation will be performed by at least two members of the teaching staff, by written exams and a written project.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative)
- Written Exam with Short Answer Questions (Formative)
- Written Exam with Extended Answer Questions (Formative)
- Written Assignment (Formative)
Bibliography
Additional bibliography for study
Βιβλίο με ελεύθερη πρόσβαση: Novel Foods and Edible Insects in the European Union,Scaffardi, Lucia and Formici, Giulia, Novel Foods and Edible Insects in the European Union: An Interdisciplinary Analysis ( 2022). L. Scaffardi, G. Formici (eds.), Novel Foods and Edible Insects in the European Union, (2022) https://doi.org/10.1007/978-3-031-13494-4_1, Available at SSRN: https://ssrn.com/abstract=4526170
Δημοσιευμένες εργασίες με θέμα Καινοτόμα τρόφιμα
Last Update
03-09-2025
